Panneed Veal w Cheese & Crab Ravioli & Red Pepper Cream Sce

Recipe Ingredients

1/2 lb	227g / 8oz	Lump crab meat - picked over
		For shells and cartilage
2 tablespoons	30ml	Minced red peppers
2 tablespoons	30ml	Minced red onions
1 cup	146g / 5.1oz	Grated Parmigiano-Reggiano cheese
1 tablespoon	15ml	Chopped basil
2 tablespoons	30ml	Heavy cream
2 tablespoons	30ml	Bread crumbs
1		Fresh pasta sheet - (11" by 14") - cut
		Into 4" by 4" squares, 8 squares total
2 tablespoons	30ml	Olive oil
3		Red peppers - chopped
1		Jalapeno pepper - chopped
1/2 cup	31g / 1.1oz	Chopped white onion
1 teaspoon	5ml	Minced garlic
2 oz	56g	White wine
1 1/2		Heavy cream
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
8		Veal top round cutlets - (3 oz ea) - pounded out thin
		Emeril's Essence - see * Note
1 cup	62g / 2.2oz	Flour
2		Eggs - slightly beaten with
2 tablespoons	30ml	Milk
1 1/2 cups	219g / 7.7oz	Brioche bread crumbs
5		Blanched asparagus spears
2 tablespoons	30ml	Chiffonade basil
1/4 cup	36g / 1.3oz	Grated Parmigiano-Reggiano cheese

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Heat a pot of salt water for poaching.

For the ravioli: In a mixing bowl, combine crab, red peppers, onions, cheese, 1 tablespoon basil, 2 tablespoons cream and bread crumbs. Season with salt and pepper. Fill each ravioli with 1/2 cup of the filling. Seal each ravioli with some of the egg wash, using a pastry brush.

For the sauce: In a sauce pan, heat the olive oil. Saute the peppers, jalapeno, onions and garlic for 2 minutes. Season with salt and pepper. Stir in the wine and cream. Bring up to a boil, reduce to a simmer. Simmer the sauce until the cream has reduced by half, about 4 to 5 minutes. Remove from the heat. With a hand-held blender, puree the sauce until smooth. Place back on the stove and mount in the butter. Season with salt and pepper.

To finish the pasta: drop the ravioli in boiling salted and oiled water for 3 to 4 minutes or until the pasta is tender.

For the veal: In a saute pan, heat some olive oil. Season the veal with Emeril's Essence, and season the flour and bread crumbs with Essence. Dredge the veal in the flour. Dip each piece in the egg wash, removing any excess. Dredge the veal in the bread crumbs. Fry the veal for 3 minutes on each side or until golden. Remove from the pan and place on a paper-lined plate. Season with Essence. Remove the pasta from the water and drain. Season with olive oil, salt and pepper. Spoon the sauce in the center of platter. Lay the ravioli in the center of sauce. Place the veal against the ravioli Garnish with the asparagus spears, basil and cheese.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2350 broadcast 03-31-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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